22 February, 2021

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How To Make Best Thai Green Curry Crab Recipe (Authentic)

The green Thai curry is one of my favorite dishes and adding crabs to this dish causes an explosion of flavors. The vibrant green color is due to the coriander leaves stalks, green chilies, and sweet Thai basil and coconut milk impart a creamy texture and aroma to the dish. The addition of seafood in addition to vegetables takes the flavors to a new level altogether awakening your senses to a new experience of deliciousness.

Mastering the Aromas of Authentic Thai Green Curry Crab

This spectacular Thai Green Curry Crab recipe offers an extraordinary culinary journey that beautifully brings the vibrant, bustling flavors of Bangkok street food directly into your home kitchen. Traditionally, the true magic of this dish relies on a flawless equilibrium between the fiery kick of fresh green bird’s eye chilies and the rich, soothing creaminess of pure coconut milk. To build a highly authentic flavor profile, it is essential to first fry your aromatic green curry paste in a hot skillet until its natural essential oils begin to separate. Subsequently, adding bruised lemongrass stalks, torn kaffir lime leaves, and a splash of umami-rich fish sauce creates a deeply complex, savory base. Consequently, when you simmer fresh, juicy mud crabs inside this bubbling herbal infusion, the sweet meat absorbs the fragrant gravy beautifully. Ultimately, finishing the dish with a generous handful of sweet Thai basil leaves and a squeeze of fresh lime juice guarantees a restaurant-quality seafood delicacy that pairs magnificently with a steaming mound of jasmine rice!

Ingredients

• 4 to 5 crabs

Green curry paste

• A bunch of coriander leaves with stalks
• 4 to 5 green chilies
• 1 bunch of fresh basil leaves
• 1 tbsp grated galangal
• 1 tbsp grated ginger
• 1 tbsp of the chopped lemongrass stalk
• 2 onions finely chopped
• 1 tbsp cumin powder
• 2 tbsp lemon juice
• 2 kaffer lime leaves

Vegetables

• 1 cup zucchini chopped
• 1/2 cup carrot cubed
• mushroom cut into chunks
• 1/2 cup broccoli cut into small pieces

 for gravy

• 1 cup of coconut milk
• 1 cup seafood stock

 Preparation

• Grind all the ingredients of green curry paste.
• Boil or stir fry the vegetables
• Clean and boil the crams in 2 cups of water
• heat 1 tbsp. of oil
• Sauté the green curry paste
• Add salt
• Add the vegetables and mix
• add the stock and simmer
• Add the crabs
• Add coconut milk
• Simmer and cook for 5 mins.

Print

Thai green crab curry

The green Thai curry is one of my favorite dishes and adding crabs to this dish causes an explosion of flavors. The vibrant green color is due to the coriander leaves stalks, green chilies, and sweet Thai basil and coconut milk impart a creamy texture and aroma to the dish. The addition of seafood in addition to vegetables takes the flavors to a new level altogether awakening your senses to a new experience of deliciousness.

Course Main Course

Cuisine South east asean, Thai

Keyword coconut crab curry, curry crab legs, curry crab singapore, indian crab curry singapore, thai crab curry

Prep Time 30 minutes

Cook Time 20 minutes

Servings 4 person

Author indrani

Ingredients

Ingredients

• 4 to 5 crabs
• Green curry paste
• A bunch of coriander leaves with stalks
• 4 to 5 green chilies
• 1 bunch of fresh basil leaves
• 1 tbsp grated galangal
• 1 tbsp grated ginger
• 1 tbsp of the chopped lemongrass stalk
• 2 onions finely chopped
• 1 tbsp cumin powder
• 2 tbsp lemon juice
• 2 kaffer lime leaves

Vegetables

• 1 cup zucchini chopped
• 1/2 cup carrot cubed
• mushroom cut into chunks
• 1/2 cup broccoli cut into small pieces

For gravy

• 1 cup of coconut milk
• 1 cup seafood stock

Instructions

Preparation

1. Grind all the ingredients of green curry paste.
2. Boil or stir fry the vegetables
3. Clean and boil the crams in 2 cups of water
4. heat 1 tbsp. of oil
5. Sauté the green curry paste
6. Add salt
7. Add the vegetables and mix
8. add the stock and simmer
9. Add the crabs
10. Add coconut milk
11. Simmer and cook for 5 mins.

 Thai Green Crab Curry

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